Ingredients and Preparations
Green peas ½ cup put it in mixer jar with 1 green chili, ½ tsp ginger-garlic paste OR
Ginger 1” chopped, garlic cloves 2 chopped and saunf ½ tsp
Grind to a coarse paste
Heat 1 tsp oil, once hot add the peas paste, you may add 1 small onion finely chopped
Cook till peas gets cooked, keep stirring, add finely curry leaves chopped 1 tsp, cook till water almost has evaporated, add 1 cup fine suji ( or grind coarse suji pdr in mixer jar), cook stirring till suji is soft, and gets the green colour, remove to a bowl.
Add curd 2 tbsp ( not sour) sour means 1 tbsp) mix well, add 1 cup water adding little at a time, mix well.
Add salt to taste ½ tsp each of coriander pdr, jeera pdr, chaat masala, turmeric pdr and Kashmir red chili pdr/ chili flakes, mix well, cover and rest for 10 minutes
Filling
Boiled potato 1 grate when hot, as then it will not be sticky, onion ½ cut fine, ½ tomato, capsicum ½ tsp each of coriander leaves, jeera pdr, pepper pdr, chaat masala salt to taste, mix well
Heat a pan add 2 tsp oil, add 2 green chilies slit, onion ½ sliced, chana dal ½ tsp, urad dal ½ tsp, peanuts 1 tbsp, tomato ½ / 1cookginger 1” chopped, salt, hing little, mix well, cover and cook for 1-2 minutes, add coriander leaves 1-2 tbsp mix well, off gas , grind in a mixer jar without any water. Season oil ½ tsp mustard seeds, red chili pdr, hing, mix well.
Grease a bowl / plate well with oil, which can fit into a steamer/ cooker
Add finely chopped coriander leaves finely chopped to suji mixture., add ½ cup water, mix well, add 1 tsp of Eno fruit salt, mix well, pour half the batter in the greased bowl/ plate spread the filling, cover with the remaining batter, tap the bowl/ plate well. Steam in a hot cooker/ big pan covered for 10 minutes till the knife comes out clean. Serve hot with chutney.
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